Green Veg Bowl with Coriander and Avo Dressing


This green bowl is full of wonderful green vegetables and a fresh zesty dressing that is easy to make and delicious. Once you make this dressing recipe, you will start using it on all of your salad recipes! It tastes great with cold salads as well as meat and warm salads.


  • 1/2 bunch Kale rinsed

  • 1 bunch Asparagus

  • 1 bunch Brocollini

  • 1 cup freekeh grains

  • 2 1/2 cups water

  • 1 vegetable stock cube

  • 1 handful coriander leaves

  • 2 avocado

  • Dash of Olive oil for cooking

For the dressing:
  • 1 bunch coriander rinsed and roots removed

  • 1 handful mint leaves rinsed

  • 1 small Avocado or 1/2 large 

  • 1 small garlic clove

  • 1 1/2 lime juiced

  • 1 tbsp olive oil

  • Pinch sea salt and paper

To serve:
  • Sunflower seeds


  1. Combine the water along with the stock cube and freekeh grains into a medium sized pot, bringl to boil, then reduce the heat to a simmer for 45-50 minutes with lid slightly ajar - or until all the water has absorbed and the grains are tender but still have a firmness to them.

  2. Meanwhile the dressing can be made; combine all ingredients into a small food processor (coriander stalks included) and pulse until the consistency is a smooth paste. A little more lime juice can be added if it's too thick. Check the seasoning to your taste; this dressing does taste fantastic with a good amount of freshly cracked pepper.

  3. To prepare the brocollini and asparagus, trim off the bottom ends and add to a large mixing bowl. Drizzle over the top with olive oil, using your hands to toss and coat as you go.

  4. Grill the asparagus in a heavy base fry pan or grilling skillet in batches and set aside.

  5. Pull the kale off the centre stalks using your hands and rip up the leaves into large bite sized pieces. Place them in the large mixing bowl the vegetables were in, drizzle with a little olive oil and toss.

  6. Grill the kale in batches until it just starts to wilt and change to a brighter green colour.

  7. Add the kale back into the large mixing bowl along with the cooked freekeh grains and spoon over 1/2 of the dressing, stirring to mix through.

  8. Serve the Kale and freekeh mixture divided into bowls along with the grilled asparagus and brocollini served over the top.

  9. Top with half an avocado sliced with a drizzle of olive oil over and a pinch of salt and freshly cracked pepper. 

  10. Spoon out extra dressing over the dish, along with a sprinkle of sunflower seeds.


Serves: 3-4 people

Cook & Prep time: 45-50 minutes

Recipe and photography by Bonnie Coumbe. Visit her site here & Instagram here.

Ingredients for Green Veg Bowl with Coriander and Avo Dressing

Asparagus Bunch

$1.25 ea

Garlic Head Each

$2.50 ea

Fresh Herbs Coriander Bunch

$0.99 ea

Fresh Herbs Mint Bunch

$3.99 ea